Wasabi Lime Chicken Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 pound boneless skinless chicken breast chopped*
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 1 cup low sodium chicken broth or use homemade
  • 4 cups Romaine lettuce chopped
  • 1 6.5-oz. can whole black olives drained
  • 2 large avocados pitted, peeled and diced
  • 2 tablespoons honey
  • 2 teaspoons wasabi paste
  • 1 teaspoon lemon juice
  • 1/4 cup canned unsweetened coconut milk
  • 1 tablespoon olive oil


  • Melt the coconut oil in a large skillet over medium-high heat. Add chopped chicken; cook for 5 minutes or until browned.
  • Add next 4 ingredients (chili powder through chicken broth). Reduce heat to low and simmer for 10 minutes or until most of the liquid has evaporated.
  • Remove pan from heat and set aside to cool.
  • In a large bowl, toss together lettuce, olives and avocados; add chicken mixture then toss again.
  • In a small bowl, whisk together remaining ingredients (honey through olive oil); salt and pepper to taste then pour mixture over the salad; toss and serve.
  • Leanne’s Note: *Partially frozen chicken is easier to chop.


SERVING SUGGESTION: A relish tray of celery and carrot sticks, cucumber spears, and cherry tomatoes.
NUTRITION: 392 Calories; 24g Fat; 31g Protein; 15g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 603mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Fruit; 4 1/2 Fat.
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